Classes & Registration

This two and a half day Food and Drug Administration course explores the various ways that risk-based inspections can be applied in retail and food service establishments. Topics include the “process approach” to HACCP, application of HACCP principles in routine inspection work, and assessing active managerial control of risk factors by operators using the HACCP system or other food safety systems. While the process approach is new to many regulators, it is better designed for use in retail and food service settings than traditional HACCP approaches because it eliminates lengthy flow charting and hazard analysis for every type of food product. Who should attend: IHS and tribal field staff responsible for conducting inspections of food service operations Course length: 2.5 days Continuing Education Units: 1.8 through FDA Learning Outcomes: • Identify possible hazards associated with retail and food service operations and the control measures available to prevent, reduce, or eliminate the risks of these hazards. • Apply the “process approach” of HACCP to routine inspections of retail and food service operations. • Identify appropriate techniques and methods for applying HACCP principles to inspections and offering intervention strategies for controlling risks to operators [those with/without HACCP Plans.]